FAQs

We would like to share with you the answers to some of the most frequently asked questions (FAQs) from other B&M enthusiasts. Here you will find information on what goes into bringing you authentic New England style B&M products, dietary needs and tips, and everyday uses for our products.

Q. What type of beans is used in B&M Baked Beans?
A. B&M Baked Beans are of the pea bean variety, also known as the navy bean. This white legume gets its name from the fact that the US Navy has served it as a staple since the mid-1800s.

Q. How are B&M Baked Beans different from other brand bean products?
A. B&M Baked Beans has remained the only product this is really baked in brick ovens for hours before canning. Most other canned “baked beans” are not baked at all, but simply steamed in the can.

Q. Can I freeze B&M Baked Beans?
A. Yes, you can freeze baked beans in a freezer appropriate container. The only difference we have noted is a tendency for the beans to become a little softer after the second reheating. But this is no different from most foods after a freeze/thaw cycle.

Q. Over the years B&M Baked Beans have been available in decorative jars. Can you tell me anything about these jars?
A. There are actually 6 different decorations since 1986.The designs are:
• Betsy Ross – First American Flag
• Independence Hall with the Liberty Bell
• Victory at Yorktown & Valley Forge
• Thomas Jefferson & Declaration of Independence
• Paul Revere and the Old North Church
• American Revolution and the Boston Tea Party

Q. Other than bean products I understand that B&M also makes brown bread?
A. Yes, our B&M Brown Bread is filled into cans as a batter. The cans end is then applied but not sealed completely. The can with the batter is then cooked in our retorts equipment used for the thermal sterilization of foods, with steam at atmospheric pressure for 3 hours during which time the bread rises and leavening gases escape. After cooking is completed the still warm cans are sealed the rest of the way to make the can airtight.

Baked beans and brown bread are a traditional New England Saturday-night supper. Baked beans originally had their start with the Pilgrims, when cooking on the Sabbath was prohibited. The Puritans would be busy baking beans in brick ovens on Saturday, to be eaten piping hot with steamed brown bread that evening. The remains were left in the oven where they were still warm when the family returned from church Sunday morning, ready for breakfast.